Takes some prep time, but yummy.

Top Secret Recipes Version of P. F. Chang’s
“Chang’s Spicy Chicken”
(By Todd Wilbur)


Menu Description: “Lightly-dusted, stir fried in a sweet Szechwan sauce (Our version of General Chu’s)

If you can’t find straight chili sauce for this recipe, the more common chili sauce with garlic in it will work just as well.

Sauce

2 tsp vegetable oil
2 Tlb chopped garlic (3-4 cloves)
3 Tlb chopped green onions (about 3 onions)
1 cup pineapple juice
2 Tlb chili sauce
2 Tlb white distilled vinegar
4 tsp granulated sugar
1 tsp soy sauce

2 Tlb water
½ tsp cornstarch

Chicken

1 cup vegetable oil
2 chicken breast fillets
1/3 cup cornstarch

1. Make the sauce by heating 2 tsps vegetable oil in medium saucepan. Sauté the garlic and the green onions in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar, and soy sauce.

2. Dissolve cornstarch in 2 Tlbs of water and add it to the other ingredients in the saucepan.** Bring mixture to a boil and continue to simmer on med/high heat for 3-5 minutes or until thick and syrupy. **I usually end up using a lot more cornstarch mixture to make it syrupy enough.**

3. Heat 1 cup vegetable oil in a wok or a med saucepan over medium heat

4. While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with cornstarch until well-dusted.

5. Sauté coated chicken in the hot oil, stirring occasionally until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.

Serves 2